If you food blog recipe site didn’t have 17 miles of bullshit about your life story that no one gives af about before the recipe, maybe, just maybe more people would use your recipe.
Use Paprika 3, lovely app
I just hate that the recipe list, instructions, and the other relevant information are in three different places.
Yeah I don’t understand why they moved away from recipe cards and single page things you can just look at.
I was talked with making a peanut butter pie for tomorrow. First three I looked up had exactly this! And their “jump to recipe” button of course didn’t fucking work or was taking like 30 seconds to parse all the ads and I ain’t got patience for that bull!
Let me take this opportunity to complain about online recipes these days. Everything is inflated with a ridiculous volume of unwanted fluff content that makes the recipes more difficult to use.
Like, I just want to know the ingredients for Beef Stroganoff and in what order to assemble them. What I get is a book that starts with, “Beef Stroganoff started as the ancestral celebration meal for peasant steppe farmers…yadda…yadda…yadda.”
This is because of everyone’s favorite topic SEO
@Rooster326 @xenomor not just SEO; also the blogs are paid for with inline ads so you need enough text to fit the ads in *and* a forced scroll through them to satisfy the view counters, plus you can’t copyright a list of ingredients but you CAN copyright the text around a recipe so this is all a method of claiming authorship (not that that will stop the AI scrapers).
That’s how Thug Kitchen started. To cut through the crap but also be funny at the same time
I recommend picking up an analog, wood pulp-based copy of The Joy of Cooking. Pretty much any classic western dish is in there and you don’t need to worry about AI slop.
I also love my copy of The Food Lab by J. Kenji Lopez-Alt. That one is a little more global, and has I think 500+ pages of recipes with minimal irrelevant anecdotes.
The Joy of Cooking is a blast to read, especially if you can find old editions. They are constantly updating, and if you get some older versions from the mid 20th century and before, you’ll find things like instructions on how to skin a squirrel.
I have my mom’s 1967 edition with recipes for muskrat and opossum! And as the spine has completely disintegrated on that one, I also have a newer copy without the instructions on how to prepare small game. Still a kitchen staple.
Don’t let AI generate recipes. Recipes are generally tried, tweaked a little, tried again, etc until it’s consistently reproducible, and well good. The AI recipes I’ve tried get proportions wrong, skips steps, has stuff cooked in the wrong order, etc. There is no trial and error or iterations.
I mean, you could take the same logic and apply it to many things AI generated…
Well… I guess you’re right … dang. 🤯
…So are we going back to print cookbooks? Published before 2024?
Honestly, that feels like the practical solution.
I have a cookbook (not a recipe book - there’s a difference) from 50 years ago (with the latest edition being 2019) and it’s amazing. No need to go for modern hipster recipes that don’t teach you anything…
Wandering through to mention that your local library almost certainly has a collection of cookbooks spanning decades, and, depending on your area, might even have stuff tied specifically to your region. Take the book, photocopy the recipes you’re interested in, return it, get to cooking!
America’s Test Kitchen. All you need. Recipes for nerds.
100%.
But I was pondering more what the general population might do. People are going to figure out slop recipes don’t work, but the question is what’s the next most accessible thing to replace it with?
my mother has something like 8000 cookbooks she’s collected from the 1930s to around 2015.
I think I’m set.
Heh, so does mine.
All our parents’ book hoarding may end up saving us. And the internet, if they become the new standard?
Wayyy ahead of you, I have a collection of vintage cookbooks that is growing by the day! Muahahahha :D
As someone who lives at an altitude above 50ft, most cookbooks always kinda sucked out-of-the-box.
don’t forget to add the lye to your gravy this year. it makes it way less lumpy.
use it in a 1:1 ratio with the amount of water you use.
🎶Why you lyen’🎶
Recipe blogs were already a problem.
Maybe if I could find a recipe for a simple corn bread without a trilogy worth of lore about the writer’s grandmother, they wouldn’t be in such a predicament. In terms of AI strengths, informational efficiency is paramount. I can think of fewer things I can search for with more worthless gunk tacked to it than a recipe.
Once you do enough cooking, you start to realize that most recipes can be rendered down to a few basic components and combinations … and it all depends on what region of the world you’re in, what culture, what foods are available and what you grew up with.
Cooking, preparing, cutting and serving a turkey/chicken is fairly simple if you stick to just the basics … and use a digital thermometer to monitor the internal temperatures
Gravy is a bit of a trick but do it enough times and you get the hang of it … if all else fails, have a packet of instant gravy mix handy (it makes gravy in about ten minutes)
Everything else with the Thanksgiving dinner is basically just boiled vegetables … if you plan on anything more complicated than this, then you are spending the entire day in the kitchen.
Dessert can be very simple or very complicated … depending on how masochistic you want to be … but it’s best to prepare the sweet stuff a day or two ahead of time.
Whatever you do … stay in the kitchen and pay attention to everything that is cooking, baking, frying or boiling … if it’s roasting for hours, stay nearby and be ready to act on it if anything changes or goes bad … in your off time when nothing needs to be done in the kitchen, wash the dishes and clean the space, because you’ll be making a mess again as soon as you start processing food again anyway.
If you’re not cooking, you’re cleaning. If you’re not cleaning, you’re cooking.
Thermometer! Always a thermometer! Not even meats, it’s great for breads, and also temping oil for deep frying.
This year, my family decided on a big get together. I have no idea who all is coming.
My plan is to start Wednesday with cranberry sauce so it has time to sit in the fridge overnight.
Thursday morning I have it all planned out…
2 loaves of banana bread (350°)
Scalloped potatoes (350°)
3 loaves of bread, white, medium wheat, dark wheat (425° oven, internal to 180°)
Sweet potatoes with toasted pecan topping. (stovetop +450° in the oven for toasting).If I start by 10:00 it should all be done by 4:00 which gives me time to clean up, pack up, and get to the house.
Can I come too? Do you have room for uninvited guests? I won’t talk to anyone or bother anyone … I’ll just eat :)
LOL - Hey, if you’re willing to help haul food, sure! 😉 Seriously, loading and unloading the car I think will be the trick…
The only AI generated recipe I would ever purposely make is the cake from Portal.
Except I don’t know where I am gonna get alpha resins… Whatever those are.
ooh, look at mister has-a-cross borehole electro-magnetic imaging rhubarb here.
Doesn’t everybody?
I watch chefs on YouTube demonstrate techniques, and then make recipes up as I go based on the ingredients I have available (This does not work for recipes that require exact measurements, like breads). Finding recipes through search engines has been a nightmare for a looong time.
Also - Madhur Jaffrey and America’s Test Kitchen cookbooks. Both go into detail on techniques you can bring forward into all your cooking. Madhur Jaffrey taught me how to cook Indian food and it’s amazing
(This does not work for recipes that require exact measurements, like breads)
There’s a reason we have different words for “cooking” and “baking.”
I just saw someone repost AI Slop as a list of “classic Thanksgiving crockpot recipes”. It included various ingredients such as:
- 3 lb bonciles torkey roast
- 1/cup starch
- 1 ln ctrioin steak
- 2 tsp bosher salt
- 1 smail onion
- 1 1/Z cup beet broth
Honestly, it got me angrier than it should have, but it’s a sign of the times. It wasn’t verified by the poster and it’s just clearly AI Slop.
Bosher salt, everyone’s favorite kosher salt and borax mixed seasoning. Why stop at sodium chloride when you can enjoy the power of sodium borate?
This comment is sponsored by the Department of HHS and RFK jr
Kill the ants and slugs in your brain
Yep, that’s it. I didn’t feel the need to propogate its presence. Mmmm, steak lips. And my favorite other dish made from cranberro sauce and crango juice. Also, no temperature or time at all. Just… Boil for hours?
1 cup starch‽ That’s right baby, you don’t simply swallow this soup, you fucking chew it!
Somehow read that as a snail onion
Instead of AI slop, that looks to me like someone that doesn’t speak the language hurriedly transcribing it from paper, getting paid by the recipe, and knowing nobody is going to verify anything. AI knows how to spell turkey and kosher.
I considered that, but decided it was AI throwing words together like “garlicpper”. Yes, a chat LLM knows “turkey”, but an image generator doesn’t. I didn’t mention it was a graphic. Another commenter has posted it, so you can be your own judge.
Not in an image it doesn’t
True, but… I mean… who would try to generate something like that as an image? … I take that back. I’m sure somebody would.
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Search engine algorithms drove people to write stories before recipes, unfortunately. Pages that just had recipes were deprioritized
Glen and Friends has never let me down. I’d recommend the channel.
You can get good 2nd hand cook books for insanely cheap (compared to new) from op shops/thrift. It’s one of a few things that are still decent value on the 2nd hand market.
I knew my short phase of collecting cookbooks would pay off one-day!
